This flavorful squash can always be found in the kitchen at the ranch as a creative replacement for white pasta. Add grilled chicken and a tomato salas and you have a meal. The avocado pesto is also delicious as a sandwich condiment or drizzled over sliced tomatoes. Submitted by: NOELLE601

This is a wonderful recipe collaboration between me and my husband. He was wanting some spaghetti squash and I wanted to make it a little different than we have in the past. Our usual method was to bake it soft and then mix it with garlic, chopped tomatoes, mozzarella and Parmesan cheese and bake longer a baking dish. It is good but I wanted something more. This is what we came up with.

It was such a good dish my four year old ate it, and he has taken to being something of a "picky" eater these days.

This is a great dish that satisfies a craving for pasta, but full of veggies instead! It's about 2/3 the carbs of pasta too! If you haven't tried Spaghetti Squash, it's really fun and tasty and a good option to replace normal pasta.Submitted by: KERRYMONIQUE

The first thing that you notice is the soft aroma as it's cooking. The yellow of the squash invites you to taste the tender turkey & the flavorful herbs. There is a slight crunch from the squash when you bite into it.Submitted by: XXXBUTTERFLYGRL

If you never had spaghetti squash, you are in for a treat! It looks like a really large yellow squash, and when it’s raw, it looks like pumpkin. It has the thick skin and gooey inside with seeds. But, if you bake it, the flesh can be pulled apart into spaghetti-like strands. It’s a little crunchier than pasta and there's a variety of ways to make this dish!Submitted by: CLEHMAN90

Hot, spicy and very filling, made in one pan (a large one!) on top of the stove. Two heaping cups yields only 165 calories. You can add chicken or shrimp for a very tasty main course and round out this meal with a nice tossed salad. This also reheats nicely in the microwave if you make a big batch for the week.Submitted by: LUVMYNOVA

From the Taste At Home collection: I often use the empty squash shells as serving dishes for this unique side dish. The bacon complements the squash and Swiss cheese combination nicely. It's attractive and fun to eat! -Jean Williams Stillwater, OklahomaSubmitted by: MIKSCHER

Bake squash face down for 45 minutes or until soft enough to stick a fork in. Saute broccoli, asparagus and garlic in olive oil. Add tomatoes and basil, scoop out the squash (using a fork) and add to broccoli/tomato mixture.Submitted by: VEGANGIRL_NY

Virtually the same recipe as "Spaghetti Squash with Veggies and Mozzarella" just a few variations.

I halved the squash and popped it into the oven for 20 mins or so while I was exercising.

Combined all veggies into the frying pan with about 1 tbs of olive oil. (No need for the olive oil if you are using a non-stick pan).

Add basil, oregano, and fresh parsley.

Remove the squash from the skin using a fork and mix it with veggies and tomato sauce in the frying pan. Remove from heat.

Spray the baking dish with olive oil cooking spray. Layer the squash mixture with the cheese as many times as you like, (I did it twice). Bake for about 15 mins at 375F. Allow to cool a few mins before serving.

I never had spaghetti squash, so I was dying to try it! This is really good and I am impressed. You must try it!! I am shocked on how good spaghetti squash is. This is also great way to use up your fresh tomatoes from your garden.Submitted by: SHELBSYD